Citrus, smoke and salmon? What could be better! Fresh salmon filets soak up the bright, vesty flavors of Tangerine Balsamic and Persian Lime Olive Oil, with a kick of smoky heat from chipotle chili. Whip up this easy recipe on a weeknight and serve alongside salad, rice or even pasta!

I N G R E D I E N T S :

• 2 lbs. fresh salmon filets, skin removed
• 2 Tablespoons Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 2 Tablespoons Rocky Mountain Olive Oil Chipotle Chili Fused Olive Oil
• 3 Tablespoons Rocky Mountain Olive Oil Tangerine Dark Balsamic Vinegar
• 2 Tablespoons ginger, grated
• 1 Tablespoons garlic, minced
• Freshly ground black pepper
• Sea Salt

I N S T R U C T I O N S :

1.     Preheat the oven to 400. While you wait for the oven to heat, remove the skin from the salmon filets then grate the ginger root and mince the garlic.

2.     Spray and line a glass or ceramic baking dish large enough for your salmon.

3.     Place salmon in the baking dish and rub the olive oil onto the salmon to coat. Next rub in the balsamic vinegar.

4.     Sprinkle the top of the salmon filets with the grated ginger, garlic and black pepper.

5.     Bake approximately 20 minutes until the fish is just flaky. Before serving, sprinkle with sea salt to taste and enjoy!

N U T R I T I O N A L   I N F O :
Estimated per serving: 520 calories • 38g protein • 6g carbs • 38g fat • 720mg sodium

Estimated values may vary based on salmon size, oil usage, and ingredient brands.